Roll-Out Cookie Dough

Roll-Out Cookie Dough

The perfect recipe for Roll-Out Cookies. Whether its just to use your new cookie cutters, or you need to whip up some Royal Icing coated delights for the school fair, this basic, low sugar cookie dough recipe is will provide the perfect cookie base for your creations. It yields a base that is firm enough to ice and draw on, yet tender enough to melt in your mouth, making your cookies a truly more-ish experience.

INGREDIENTS:

200g butter, softened

150g (1/2 Cup) Caster Sugar

1 Large egg

2 teaspoons of Vanilla Extract/Essence

400g (2 Cups) of Plain Flour

 

METHOD:

  • Using an electric beater or wooden spoon, mix together the butter and sugar until creamy.
  • Add the egg and the vanilla essence and mix very well together.
  • Using a wooden spoon, mix in the flour until a rough dough forms.
  • Wrap dough in clingfilm, or wax paper, and place it in the fridge for 20 to 40 minutes until it is firm enough to work with.

Preheat oven to 180 °C

Grease 2 baking sheets

Roll out dough between 2 pieces of wax wrap , roll out to roughly 0.5cm thick.

cut out shapes

Cook for 10 to 12 minutes, depending on size of shapes used. For really large shapes, I recommend placing the oven on 160 °C and baking them for a few minutes longer.

If you are making shaped cookies to be covered in Royal Icing, then rather cook them at the lower temperature so that the edges don’t get too brown.